Roasted Pumpkin and Walnut Salad


I am really inspired by the colourful dishes featured on other vegan websites. There is nothing more colourful than a pumpkin which stays bright orange even after roasting. To be a complete meal, a salad needs to have a good protein source. I remember eating blue cheese and walnut salad in France before, I was vegan. The walnuts are totally transformed by toasting in the oven for 10 minutes. I used walnut oil in the dressing to give a complete walnut experience. Next time I will add rocket which I think will work really well.

Serves 2 as a main course or 4 smaller portions
15 minutes preparation and 40 minutes cooking time

Half a large baby pumpkin
A handful of fresh thyme sprigs
Half a tablespoon of olive oil
1 large, ripe tomato
A handful of walnuts toasted for 10 minutes
10 inner leaves of romaine lettuce or a little gem
A tablespoon of walnut oil
Juice of half a large lemon
A teaspoon of grain mustard
Half a teaspoon of agave syrup
Salt and black pepper to taste

Cut the pumpkin into wedges with the skin left on and cover with the olive oil and thyme sprigs. Roast in the oven at 150 degrees centigrade for 30- 40 minutes until just soft. Leave to cool.
To make the dressing combine the walnut oil, lemon juice, mustard and syrup and season with a little salt and pepper.
Cut the Pumpkin into cubes. Cut the tomatoes into chunks. Place both on a bed of lettuce. Break up the walnuts into quarters and sprinkle over. Pour over the dressing.

1 Comment

  1. Roasted pumpkin and walnut; such a nice idea, I can see the rocket working in there so well too! Pinning this.

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